Vegan Classic Veggie Lasagna
Savor the comforting flavors of this Vegan Classic Veggie Lasagna, a plant-based twist on a timeless favorite. Packed with vibrant layers of thinly sliced zucchini, red bell peppers, mushrooms, and spinach, this recipe combines wholesome vegetables with a creamy homemade tofu ricotta infused with nutritional yeast, fresh basil, and a hint of lemon. Encased between tender lasagna noodles and blanketed in rich tomato sauce, this hearty dish is baked to perfection, offering a satisfying meal that’s entirely dairy-free and deliciously robust. Ready in just over an hour, it's perfect for family dinners or meal prep, serving up guilt-free comfort that everyone will love.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Zucchini, thinly sliced
- 1 medium Red bell pepper, diced
- 8 ounces Mushrooms, sliced
- 5 cups Spinach, fresh
- 3 cloves Garlic, minced
- 24 ounces Tomato sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 14 ounces Firm tofu, drained and pressed
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 0.25 cup Fresh basil leaves, chopped
- 1 teaspoon Oregano, dried
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
While the noodles are cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the zucchini, red bell pepper, and mushrooms to the skillet. Sauté for about 5-7 minutes until they begin to soften.
Add the spinach and garlic to the skillet, cooking for an additional 2-3 minutes until the spinach is wilted. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Remove from heat.
In a food processor, crumble the tofu. Add the nutritional yeast, lemon juice, basil, oregano, and remaining salt and pepper. Pulse until the mixture reaches a ricotta-like texture.
Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
Layer 3-4 lasagna noodles over the sauce, covering the entire bottom of the dish.
Spread half of the tofu ricotta mixture over the noodles, followed by half of the vegetable mixture. Top with a layer of tomato sauce.
Repeat the layering process with another set of noodles, the remaining tofu ricotta, and vegetables. Cover with another layer of sauce.
Finish with a final layer of noodles topped with the remaining tomato sauce.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, allowing the edges to brown lightly.
Let the lasagna rest for at least 10 minutes before slicing and serving. Enjoy your vegan classic veggie lasagna!
Nutrition Facts
Calories |
3953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 597.1 g | 217% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 59.3 g | ||
| Protein | 204.2 g | 408% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3737 mg | 287% | |
| Iron | 53.3 mg | 296% | |
| Potassium | 9005 mg | 192% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
